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Preparation. Step 1. Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1½ teaspoons salt and ½ teaspoon pepper.
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Directions. Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits.
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Sweat chopped shallots in butter until soft, then add the wine and reduce. Poach the scallops in the mix for a minute. Photograph: Dan Matthews/The Guardian. Meanwhile, melt the remaining butter.
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Saint-Jacques (the French name for Saint James) may refer to: Canada. Saint-Jacques Cathedral (Montreal), built in 1822 and demolished in 1973; Saint-Jacques (federal electoral district), a former federal electoral district in Quebec;
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This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Porcelain scallop shells are available at some shops if you want dishes that look more authentic than ramekins.
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Add the scallops and cook 2-3 minutes per side, depending on size, until just cooked and firm. Do not overcook! Remove scallops and place on a plate. Add the cream to the skillet with the shallot and mushroom mixture and stir well to combine. Boil until reduced by half. In a small bowl whisk the egg yolk.
